Healthy Sweet Potato Casserole Recipe
Healthy sweet potato casserole made with mashed sweet potatoes, coconut sugar and coconut cream, finished with a crunchy pecan topping. It has no refined sugar or marshmallows, and the topping is gluten free.
Servings 8
Ingredients
Filling
- 4 cups sweet potato cooked and mashed without the skin
- ½ cup coconut sugar
- 2 eggs
- ¼ cup butter softened
- 1 tsp vanilla
- ½ cup coconut cream
Topping
- ½ cup pecans finely chopped
- ¼ cup coconut sugar
- 1/4 cup melted butter
Instructions
- Preheat oven to 350°. Use a fork to poke holes in the sweet potatoes. You many need a few medium-large sweet potatoes to make 4 cups. After putting holes in the sweet potatoes lay them on a foil lined baking sheet and bake for about an hour. Remove from oven when they are cooked all the way through.
- Cream coconut sugar and butter until well combined. Beat in eggs one at a time until fully incorporated. Beat in the vanilla, cinnamon, salt, coconut cream and mashed sweet potato.
- Put filling in a greased and 8x8 casserole dish. Bake 25 minutes at 350°.
- While the sweet potato is in the oven mix together the topping ingredients. After 25 minutes of baking, add the topping to the casserole and bake for an additional 10 minutes or until warmed through. Enjoy!